The most common icing on carrot cake is a cream cheese icing (icing sugar, butter and cream cheese).

Carrot cake was named as one of the top five food fads of the 1970s by the Food Network.

A survey by the Radio Times in 2011 named carrot cake as the most popular cake in Britain.

Apple Cake Story

Storing Apple cake in an airtight tin, the cake should keep for 3 – 4 days.

The Romans added eggs and honey to the mix. Beating the eggs to add air – a recipe that is not dissimilar to an old-fashioned sponge cake.

Flour and sugar used in baking a cake are sources of carbohydrates. We already know that carbohydrates provide energy to our body.

Cakes are the source of Fats and Oils too. Fats and oils give you the energy and warmth.

Baked Cheesecake story

Archaeological records points to the fact that the pie has been served since 2000 BC! Greek Olympic athletes are believed to have been served a basic version of baked cheesecake before an event to give them energy.

Cheesecake lovers can rejoice! While the official cheesecake day is July 30, there’s also a national cherry cheesecake day on April 23, national blueberry cheesecake day on May 26, and finally the national pumpkin cheesecake day is on Oct 21.

Created by the Philadelphia Cream Cheese in Lowville, New York the cheesecake was made using Philadelphia ready to serve cheese filling over a large graham cracker crust. It measured 7 feet 6.25 inches in diameter and was 2 feet 7 inches tall and was unveiled at the Lowville Cream Cheese Festival on 21 Sept 2013.

Sponge Cake story

During the renaissance, Italian cooks became famous for their baking skills and were hired by households in both England and France.

The new items that they introduced were called “biscuits,” though they were the forerunner of what we now consider to be sponge cake.

Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615.

These sponge cakes were most likely thin, crisp cakes (more like modern cookies).

By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs.